Description
Experience the ultimate effortless seafood feast with this slow cooker shrimp boil. By layering aromatics, potatoes, corn, and succulent shrimp with bold Old Bay seasoning, you create a complex, flavor-infused meal without the hassle of a traditional boil. It is the perfect stress-free solution for festive family gatherings or a cozy weeknight dinner, resulting in perfectly tender seafood and veggies every single time.
Ingredients
1 medium Yellow Onion, finely chopped
8 cloves Garlic, peeled and smashed
4 dried Bay Leaves
1 lb Baby Potatoes, halved
3 cups low-sodium Seafood Broth
1 Tbsp White Vinegar
1 tsp Mustard Seeds
1/2 tsp Celery Salt
6 tsp Old Bay Seasoning, divided
2 ears Corn, each cut into 4 pieces
12 oz Beef Andouille Sausage, sliced on a bias
1 lb Large Shrimp, peeled, deveined, tail-on
1 Lemon, cut into 8 wedges
1/2 cup Unsalted Butter, room temperature
2 Tbsp Fresh Parsley, chopped
Instructions
Place chopped onion, smashed garlic, and bay leaves at the bottom of the slow cooker.
Add halved baby potatoes on top of the aromatics.
Pour in seafood broth, white vinegar, mustard seeds, celery salt, and 4 teaspoons of Old Bay seasoning.
Stir gently to combine.
Arrange sliced beef andouille sausage and corn pieces over the potatoes.
Cover and cook on high for 3 to 4 hours, or until potatoes are fork-tender.
Stir in the shrimp and the remaining 2 teaspoons of Old Bay seasoning.
Cook for an additional 15-20 minutes until shrimp are pink and opaque.
Stir in the butter and parsley, serving with lemon wedges on the side.
Notes
Ensure you use beef or poultry-based andouille sausage to maintain a pork-free recipe. Do not overcook the shrimp as they can become rubbery; they only need a short time at the end to finish. Adjust spice levels by adding a pinch of cayenne pepper if more heat is desired.
- Prep Time: 15
- Cook Time: 240
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American